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About The Sunday Oregonian. (Portland, Ore.) 1881-current | View Entire Issue (Oct. 13, 1912)
TTTT! SUNDAY OREGONTAX. PORTLAND. OCTOBER 13, 1913. SIMPLE TAILORED COSTUME MOST USEFUL FOR ANY BUT VERY RICH Equipage Seems to Be Necessary for TUa Handsome "Set" la of Plush and Marabout, In tbe New Shade of Taupe, Called "Eclipse." !T la Impossible not to see that the most extreme of the present fash Ions are only Intended for the rich. To begin with, the various suits, gowns, hats and muff sets, with that flashing something we have come to know as "chic," are all too elegant and startling for any but the most fashionable thor oughfares, and, nine times out of ten, they aeem to need some species of equipage as well. It is only the fairly simple tailored costume that will dare to pick its way along common paths, and even then It will be remarked if it Is in the latest : agony, for the most somber tailored modes are now decorated with coat trimmings in rich Eastern colors and fabrics, and, to be up to date, it must still hamper locomotion a good deal. In other words, despite a little tendency toward an effort at drapery, despite a aide slashing here and there, the walk ing skirt is still first cousin to the pillowcase In point of narrowness. And yet how charming the new suits are, with their cutaway coats, close, long sleeves, and the absurd collars that go high up in the back and show a tremendous V of bare throat at the front! Taupe Is a favorite color for them, and when a velvet or velveteen or corduroy Is used the color touch may be a very pale cerise or a blue as flashing as a Jewel. Buttons for these abbreviated suits for they seem tight everywhere are immense, some intro ducing the trimming color, and some. on plain gowns, sharply contrasting. For example, a suit in checked panne velvet in two shades of taupe showed two immense buttons in the palest shade of cherry. Draperiea Rna to Limit. Dressmakers make no effort to con ceal their Intention to run draperies to the utmost limit, for every gown but the absolutely plain one shows a loop ing somewhere. This bunching, or def inite draping, necessitates the use of the supplest fabrics, so velvets, silks, wools and gauzes are more graciously soft and clinging than ever. Dressy coats, those for the theater, opera and evening functions of more or less smartness, are frequently made "of these fragile fabrics, a cut velvet with gauze background being a favorite ma terial for the ultra fine thing. Fur bands appear on the palest and thin nest materials, and one madness is to use flesh pink tulle for the gulmpes and undersleeves of cloth and velvet frocks, so, at first glance, the lady seems decollete. Nest to the brocaded velvets, plush may be said to be the texture most exploited, this imitating the markings of many furs and so be ing used cften in place of them. Mole, broadtail, leopard ,and seal are actual names used for the fancy plushes em ployed for coats, hats and sets. But the plain plush seems equally smart, and there is a shade of ivory whits In it which "shows up resplendently In hats of the draped species. Hats Have Little Trimming. Hats! Shall we ever come to the end of their possibilities? For "now milli nery kinks are forever appearing, and despite the lofty prices charged by the grander milliners a very smart head piece can now be had for $5. The dis tinguishing features of millinery is the scarcity of trimming, some feather fantasy, or a single silk or ribbon or velvet oddity being still the sole gar niture. Paradise plumes and their im itations, aigrettes fit everything in the world but the real thing, and round polos thick and got up in the fretful way of cock's plumes are put on the hats to Jut off at the sides. Nothivj; stands straight up unless it is at the front of the hat, and the shape itself Is one of the stiff English walking hats with little brim and a crown like a section of stovepipe. These things, with precious hand bags of rich silks, with boot tops matching the material of the walking suit, with superb conceits in neckwear these things, as I say, and countless other charming ones, will be worn by the rich, and very neat counterfeits of them will be offered at much lower prices for those who will follow fash ions wiily-ni".ly. whether the dashing effects are suited to their surroundings or not- For medium means and modest tastes, styles are still fairly conven tional, hinting frequently of old modes and, therefore, except for a change of fabric and coloring, seeming to a great extent like old loves. So if means are restricted, and the home is of the quiet species with the streetcar and other publie conveyances as the only means of getting here and there my advice is to consider these. For the last agony always has its dangers for wom en modestly placed; the extreme hatj Elegant and Flashhing Effects of Draperies to Utmost Limit and Every Gown Shows Opera Wrap of Brocaded Wool. With the Fashionable Low Armhole and a Novel Way of Fastening the Collar. needs a gown to go with it, and so on. Concerning the woman who wishes to be stylish and yet not conspicuous, the smartness of plush offers her the very best possible solution of the problem of the needed fur set for who can be properly dressed in Winter without a muff and neckpiece? And whether it is of a real fur or an imita tion fur matters little now, for so far as dress materials go we are at an age of make believe. So if you are needing those cozy mufflings which give so charming a Winter stamp to the plainest suit, go and look at the plush fabrics and cut the accessories according to the set in Figure A. Here a plain seal plush is used in a shade of taupe called "eclipse," one of the vaguer, -more shadowy tones. The scarf of the set is straight and has bias ends, which last feature is matched by a bias trim of the flap of the pillow muff. The pillow style, by the way. Is still eminently smart for muffs and nothing is easier to make at home than such a muffling; In fact, fabric muffs are rarely in any other form. The edge of the set is of marabout in the same shade of taupe, and de spite its delicacy this feather trim ming la, an admirable substitute for lur and wears very wen. A. set like this in similar fabrics, or of broadtail plush, could be got up for (15. while a mole set, which it very cleverly counterfeits, would cost 5 100 or S150. Evening; Coata May Be Simple. There are few women who lead any social life whatsoever who do not need an evening coat, but while It Is not forbidden here to follow the latest cuts it is not advisable to have the gar ment in a color too pale, or in a fabric too grand, if there is no vehicle for getting about. The opera or dance cloak of Figure B, while presenting some of the very latest features, is in a comparatively inexpensive material, a brocaded wool in several shades of old blue and white. White marabout forms a trimming as cheap, for lovely mara bout edges can be had for 75 cents a yard, and the few buttons used could be covered with silk if the fancy coat buttons seem "so dear. This coat dis plays the new low armhold, which in extreme cases comes as low as the waist, and also the oval bottom shap ing liked for wraps of dressy evening sort. The garment is lined throughout With a simple surah in pure white, and one very smart kink is the buttoning through the collar. This, model would be very useful for velvet or velveteen in any color, although taupe would be Answers to Correspondents BY LILIAN TINGLE. Salem. Or. Will too klndlv alv. a list of foods, fruits, cereals and vegetables suitable for elderly people affected with chroulc Brig-tit's disease and hardening of the arter ies T Is there a book- devoted exclusively to invalid cookery which gives diet lists as well as recipes? Can steam cookers be used on a gas range and are they economical? Do you recommend the use of a thermometer for the gas range oven? Thanking you- in advance. "INEXPERIENCE." DIET in Bright's disease has as its object the lessening of the strain of elimination resting on the kid neys. To this end an exclusive milk diet for six weekB or longer sis some times ordered, 14 to 23 six-ounce tum blers being needed daily, according to age, weight and condition of the pa tient. The change to the milk diet and fronvthe milk diet should be made gradually and under a competent phy sician's observation. A physician's advice is necessary In planning for suitable food, even when the strict milk diet is not being fol lowed, since so much depends upon the particular state and age of the patient. Therefore I can give you only general suggestions. In a mild case some of the things used 'Very sparingly" might be given more freely; and in a more severe case many -of the things suggested might be best omitted. In a more serious case milk, as I said be fore, may become the only food allowed, exceDt for occasional laxative fruits. such as prunes and cooked apples. In general, then, avoid beef, mutton, pork. veal, fish, cheese, beans, peas, lentils, peanuts, corn, rich gravies, fried things, highly seasoned or salty dishes (as corned beef, salt fish, etc), rich cakes or pastryheavy breads or pud- . dings, batter cakes, heavy salads, rich ice creams, spices, condiments, coffee. alcoholic drinks. Use in moderation: (1). Soups. Vegetable and fish soups , -Extreme Fashions Dressmakers Bon Looping Somewhere. .- -Useful Coat of Checked Wool, Faced With Plaid, Which may Be Found Ready-Made in Every Color. about the most effective thing, and this color permits a vivid lining cherry, turquoise, blue, and this color permits a vivid lining cherry, turquoise. Blue, rose, gold and peacock-blue being some of the colors used. For the usefuL coat, the top garment of wool which must go over plain street frocks in cold and wet weather and which must sometimes serve on a fairly dressy occasion nothing could be more effective than the raglan of Figure c. In point of general outline this gar ment is almost exactly like- the coats of the Spring, but the model is as familiar as blackberries in August, the only really new feature too, in the double-faced wools used being a check ing of one side and a plaiding of the other. But this feature is by no means exacted, for there are coats in plain and plaid, checked and plain, and oth ers still in two tones of the same color. Similarity Is Apparent. As tne shopmen will tell you when you wonder at the similarity of such coats to those of former seasons, the loose sacque wrap and the double faced wool which requires no lining are too valuable to be set aside Just yet. The coats are splendid for any rought service, and if liked they can be made of quite handsome coatings, with silk doublings and frog fastenings at the front. Such a coat is indispens ible for traveling by land or water in Winter, and if the garment is to be kept for rough service it can be had ready-made very cheaply. But, to go back to what one should buy and what one shouldn't, women who must dress well on very little money find it a good plan to confine their gown effects to black or white. and this scheme was never smarter than now. Then it sometimes seems better to have black gowns and a change of colored hats, and this ar rangement with the get-up is very effective if the millinery Is carefully chosen and the suit or dress is well made. But with the buying and wearing of clothes the whole question of good taste means not only suitability to one's surroundings and becomingness, but completeness. So if you can only afford a street suit fit it out with everything needed for its perfect look the right hat, gloves, boots, neck- flxlng, etc Attention to details, in fact, is still more than half the battle in at taining that desirable species of dress known as becoming. Without it one seems only Ilung together never ally dressed as the word signifies. or broths made without meat, cream soups, farinaceous gruels served as soups (with vegetable flavoring). (2) Vegetables, onions, cauliflower, mashed potatoes, lettuce, watercress, spinach, celery, carefully prepared cab bage, leeks, oyster plant. (3) Desserts. Ripe raw fruits, stewed fruits, bread puddings, simple milk puddings (without eggs) made of rice, barley, semolina, vermicilli. sago, tapioca, etc,' and different kinds of blanc mange made of milk and farina ceous materials, junkets and (very oc casionally) plain Junket ice cream. (4) Liquids. Toast water, weak tea, milk-cocoa, pure water, malted milk, fresh buttermilk, peptonized milk, milk with hot water, flavored to taste, corn coffee, whey, unfermented grape Juice, diluted. - " (5) Farinaceous foods. Stale bread, plain swie-back, toast, milk toast, light biscuits, graham wafers, whole wheat bread, macaroni, rice and cereals of all kinds, plain crackers. Use very sparingly and only occas ionally: (1) Fish, raw oysters or clams, fresh fish boiled or broiled. (2) Meats, chicken, game, fat bacon, fat ham. For a small book-on Invalid diet and cookery you will find Pattee's "Diet in Disease" helpful; but remember that usually it needs the knowledge of a trained physician to prescribe a diet and the knowledge of an accomplished cook to make that diet as attractive, acceptable and varied as possible. Steam cookers will cook a whole din ner over the tiny "slmmerer" on the gas range. I consider such a cooker, large or small, very economical, if in telligenly used. An oven thermome ter is seldom accurate, but even so may prove very helpful to inexperi enced bakers. Astoria, Or., Sept. 23. Please give recipe for faggots. MBS. L. W. Faggots are seldom made at home, ' ' ' ' '' ' ' though there is no particular reason why they should not be. The cheap est varieties consist mostly of bread and herbs, with a little liver and pork, but they can be made as rich as de sired and the flavoring may be varied to suit individual taste. The follow ing is a typical recipe: Faggots One and one-half pounds pig's, liver, half a pound rather fat pork, one medium sise onion, one level teaspoon each powdered sage, parsley and thyme, one-fourth teaspoon nut meg or mace, two teaspoons salt, one teaspoon pepper, one cup bread crumbs (or soaked bread squeezed very dry and beaten up with a fork until very light), two eggs, a pig's caul. If the flavor is liked, a- pig's kidney or part of one may be used in place of a cor responding amount of the liver. Mince the meat and the onion very fine, mix with the seasoning and cook in a double boiler or tireless cooker for three or four hours. When nearly cool mix with the crumbs and egg, beating well, and moisten If necessary with the gravy. Make into balls, flatten them a little and wrap them singly in pieces of the caul. Bake gently to a pale brown, usually about one-half hour. If no caul is available, simply make the mixture into balls or rolls and bake on a tin with a little gravy. S heel's liver or veal liver may be sim ilarly used. Faggots are practically small sections of liver loaf baked after steaming. Portland. Or.. Sept. 2. Will von give me a recine for baked stuffed peppers. The kind I like have potato, cabbage,- raw to mato, cold cooked meat, and the msiae oi some oi tne peppers, iney are mcaium n and the Ingredients are chopped fine. Tooth picks are stuck in- to hold the pepper na on. now lone and in wnat nauia wou a you bako them? What proportion of each in gredient should be used for 12 peppers? I should like also a recipe for cream of corn soup In which I can use canned corn. Thanking you in advance. "iwKumi. I am sorry you did not get the prom ised pepper receipts last week, but I was simply too "driven" to get a sep arate article written, as I hoped to do when I answered your letteK As pep pers differ in size, you might (while washing them and removing seeds and veins) fill each with water and so ob tain a fairly accurate idea (by empty ing the water in a bowl) of how many cups of stuffing you will need. Some peppers will not hold more than two or three tablespoons, others need as much as a half or two-thirds of a cup ful each. Parboil the peppers and lids In salted water to which two or three tablespoons of vinegar have been add ed. For the filling have equal parts oSthe cooked meat and potato and raw cabbage finely chopped. Suppose the peppers average one-third cup each, you will require at . least ' four cups stuffing. The above gives you three cups. Cut up and skin one cup fresh tomato. Melt three tablespoons .but ter (or bacon fat or drippings) in a three-pint pan, saute in this two table spoons finely chopped onion (unless disliked), a tablespoon or two of chopped pepper and the cabbage, so as to brown very lightly and develop flavor. Add the tomato, cook three minutes, then remove from the fire and add the other ingredients. - Season rather highly with salt, papper, cay enne, a pinch of sugar and a few drops 9f lemon Juice. Fill the parboiled and drained peppers; set in a pan with a little stock or. failing stock, use not water with a tablespoon or two of melt ed butter. Bake until the peppers are tender. The time wil depend upon the size and age of the peppers; test them with a skewer. Use toothpicks to keep the lids on if you like, though they really are not necessary; but be sure to re move them before they come to table. This is the nearest I can get to your description. ' You can easily adapt fla vorings and proportions to suit your individual taste If this does not. Fish may take the place of meat and celery the place of cabbage. Boned rice may be substituted for cabbage. Corn Soup (plain). One-half can corn or cornlet,- one cup water, one pint scalded milk, two tablespoons flour, two tablespoons butter, one tablespoon (or less) finely chopped onion, three- quarters to -one teaspoon salt. Fry the butter and onion three minutes, but do not brown the onion. Remove it, or not. as liked, add the flour, stir well, add the corn, cook one minute, stirring well; add the water; let cook 20 min utes; rub through a sieve; scald the milk in a double boiler; combine this with the corn pulp, -or thicken the milk instead of thickening the corn mixture. Give final seasoning of salt, a few grains of cayenne, a pinch of sugar and a few drops of lemon juice. Do not boil after the milk is in. Do not brown the flour. A little celery may be Aised with the onion, for flavor, If liked, but care must be taken not to cover the real taste of "the corn by too many accessory flavors. - A peanut brittle recipe, asked for two weeks ago, was written by me, and. the letter destroyed.. The recipe did not appear, and I can get no trace of It. My own opinion is that it sounded -so good" that some one ate it. Also 1 cannot remember my correspondent's initials. Here however, is another recipe, which I hope she may see: Peanut Brittle. Cook two cups sugar with one-third cup water and add one- quarter teaspoon cream of tartar, and note carefully when the "crack" is reached. Add two tablespoons mo lasses and boil again to the "crack.1 Have a thick layer of shelled peanuts in a hot greased pan. Pour the cooked sugar over them, tilting the pan to spread it evenly. Break in pieces when cold. This gives clear candy. If preferred, add . one-sixth teaspoon soda and stir well just before pouring. This gives the opaque, bubbly candy. The chief point is to watch the sugar carefully at the last stage, so that it may be slightly caramelized, but Iot urned. Some makers melt the dry 3ugar in a heavy iron pan and pour it over the peanuts. This needs even greater care. Portland. Or.. Sent. 25. Will von kindly publish, as soon as possible, a recipe for SpaniBh frljoles? 1 have a recipe a friend gave me. but I have never used it and don't quite unaersiana an aooui il it reaas: "One cup Mexican beans, one-half pound raw round steak, one medium-sized onion. two slices bacon, two ripe tomatoes or one cup canned tomatoes, two red chili peppers including seeds, one laotespoon ouve on. two tablespoons marrow, one-half , teaspoon nanrlka: cook about six hours' bllouia lie Deans do Huuea uver weui. ur little soda added when parboiling to take wav the strong taste oi the beans? Do you think meat and onion are cut up. and is the bacon added raw or fried? I also don't know it the marrow is a substitute for the oil. Hoping you may help me, I am ever gratezui. jh.ro. xi)viiin&u. The beans should be soaked over igbt and parboiled with a very tiny pinch of soda, as you suggest. The peppers (dry) are soaked in boiling water until soft. The pulp is scraped away and saved, the skin and seeds re jected. If you cannot get these pep pers, or do not like the trouble of pre paring them, almost the same flavor can be obtained from the "Spanish pep per," or "Chile con Carne" powders. In any case, use Spanish pepper powder rather than paprika In seasoning. Cut up the meat and bacon, try out the bacon fat, remove the bacon, add the oil or marrow (whichever is most con venient), and brown in this mixed fat. first, the onion, then the meat cut in small cubes. Kemo've the onion before adding the meat, or you will probably burn the former. Now add to the meat and fat two tablespoons flour, stir well, add the tomatoes, cooked onion, cooked bacon, - pepper pulp, and parboiled eans; season to taste with salt and a few drops lemon juice, adding cayenne or tabasco, very cautiously, if it is not as hot as you like It- Cook just below boiling point in a double boiler or cas serole over the gas-simmerer, or on the back of the stove, or pack in a tireless cooker. If the result is not what you wanted, write to me again, and I will try to modify the recipe or give you another one. For many tastes a crushed clove of garlic should be simmered in the mixture for a few minutes and re moved before the beans are added COIFFURE NOW WORN IN MANY VARIETIES Following of Special Slavish Styles Has Passed and Lovely Women May Briai0ut Best Points as She Will. llliilwii LATEST STYLE! OF EVERY woman now wears her nair in the most becoming way. The slavish following of special styles of hair-dressing, smiled upon by fashion for a moment, is no more, and one may coil the tresses high or low, or wear them Huffily curled or classically plain, as one prefers. The'main thing is to express the personality by the mode of doing the hair, and also to bring out the best points of the head and face. All heads are not shaped alike, any more than all noses or all chins are alike, and it is absurd to suppose that the same style of coif fure will become them all. The woman with a well-set head, be she tall or short, may wear a low hair- dressing, but if the neck is short and the shoulders square, rather than slop ing, the hair should be drawn up away from the nape of the neck and dressed as high as possible on the head. The woman with an oval, rather slender face and well-shaped features may part her locks in the center and draw them down In as severe a style as she pleases; but the broad-faced woman, or she USEFUL GIFTS ARE BEST AT BRIDAL "SrIOWERS" Theater Bag Always Appropriate Guestroom Work Bag Appreciated in Every Home Room Slippers Are Not Amiss. ' f e ::' TOv , si A . , , I u 1 t. m..,.:... SOMETHING TO MAKE T is not absolutely necessary to pre Bsent the bride-to-be with initialed napkins, cross-stitched towels, or drawnwork table runners. If one's skill and taste do not run In the direction of household linens. There are dozens of pretty and useful gifts which will be appreciated as thoughtful tokens of friendship and goodwill, and four sug gestions for bridal shower gifts are presented here, any one of which may be fashioned by busy fingers at very slight expense. Main Requisite Usefulness The main requirement in a bridal shower gift is that it shall be some thing useful something that the bride will be able to value and make con stant use of in her new home life. Jewelry, books, silver, fans, or other trinkets are not given on these occa sions. The -dainty, wrapped packages plied before the little bride-to-be at the lunch or afternoon tea table or bestowed In some more original fash ion at the little gathering of gin friends to do honor to the one about to be married should contain useful household articles or personal belong ings that are the products of hand needlework. Lingerie garments, hand made dressing sacques or kimonos. boudoir caps, dainty aprons fashioned of lace and embroidery, bedroom slip pers, workbaskets . or bags, laundry bags, wrapping paper bags, lronholder bags, collar bags, handkerchief bags, jelly bags in fact, any sort of bag that can be used around the house all these make appropriate shower remem brances. ' - Theater Baa; Appropriate. - A theater bag, made of pale yellow satin, trimmed with coral and cream- "SB. COIFFURE POPULAR. with the retrousse nose, will do better to part the hair a bit toward one side. The woman with high cheek bones should always wave her hair softly and dress it rather high on the head. The woman with a receding chin should also wear her hair high. In general, it may be said that the high hairdresslng is less trying that the low. classical style, which always re quires regular features and a' rather small, well-shaped, head. If the head is very flat at the back a frequent fault with women the hair may be dressed in a soft Psyche knot at the back, wide barrette below the knot making a pleasing line from the knot of hair to the nape of the neck. If the h.ead is flat at the back also, the hair should be built out slightly at this point, not by a hard cushion or "rat," but by a fringe of natural hair, which may be pinned fast with small wire hairpins, while the hair Is down, and then brushed up with the long ends. This extra hair under neath, while quite Invisible, will give the thickness and firmness necessary for a graceful Psyche knot and heavy shell barrette below it. FOR BRIDAL SHOWER figured velvet and little silk roses In coral pink and yellow shadings, is an appropriate gift Points of the velvet edge a circle of velvet which forms the bottom of the bag, .each velvet point being caught up on the satin under a little rose. The bag Is drawn up with a deep casing, and inside may be tucked a tiny mirror, a smaller satin bag for powder and puff, and perhaps a pretty lace-bordered handkerchief. A guest-room workbag is also always appreciated. - Every bride with house wifely instincts looks forward 1o hav-. Ing her cosy guestroom, and no guest room should be without some provision for the stitch in time which is some times so hard to take in time, when one is visiting. This bag Is made of pompadour ribbon, having a satin edge. One edge of the wide ribbon is gath ered to a long oval of ribbon-covered cardboard, and the other edge is fin ished with a ribbon casing, through which ribbon shir-strings are run. The oval at the bottom forms a needle-book and within the bag should be slipped black and white spool cotton, tiny scis sors, thimble, darning silk and needle. and a bodkin for running ribbons in lingerie. Room Slippers Well Liked. The pretty room slipper is made of blue satin ribbon,- shirred up thickly to give the slipper body" across the toe. Two thicknesses of the ribbon are used for the sides, elastic being run through a casing at the top. The sole of the slipper is lined with quilted blue satin. The garter is of pale blue silk, ' and Is, of course, intended for wear on the wedding day, when the essential "something- blue" is usually supplied by a garter. Two strips of pale blue ribbon are shirred over elas- Plain Corset Talks TO WISE WOMEN (No. 4) Don't forget that there's a Nemo Corset for every figure. If you have worn a Nemo, and didn't like it, you may be sure that you didn't select a model suitable for your figure ; or you tried to wear a size too small which is always a mtsae. Nemo Corsets Jo things; so they MUST be worn in the right model and the right size then no other corset is so com fortable, durable and stylisfi. Therefore Be a Wise Woman! Select a Nemo that SUITS and FITS you. Then you'll always be a Nemo wearer. . '"f'an Tftti- 13 u '5221 5Ei?rRl0DQNE For Example: Here's a corset (No. 522) that has no rival for a figure which needs perfect abdominal support from underneath. It insures splendid style with complete ease. But if you wear it in a size el too small, it may be uncomfort able and even painful. That's not the fault of this splendid corset It's just some body's carelessness. With Improved Bandlet No. 522 medium bust ) C f)ft No: 523-low bust 0'W "Chese corsets have brought health to a host of women and saved thousands from the sur geon's k"'fe- Yet they are perfect STYLE corsets. OTHER NEMOS For STOUT Figures Sell-Reducing wlUi Hip-Confining Bands: No. 319 low bust ) J 'SO No. 321 medium Auto-Massage Device: No. 353 low bast No. 354 medium No. 355 high bust 3- 50 Limthaping Extensions: . No. 406 low bust I ft, A No. 408 medium j" 1.00 New "In-Curve Back:' No. 506 low bust ) j? 00 No. 508 medium ) O Be a Wise Woman! and deal only with stores that will how you a NEMO when you ask (or it tj (H) KOPS BROS- Mfrs.. New York J) tic. and the little daisies are made of white ribbon, with embroidered centers. Eetow the flowers are two tiny ribbon ' bags of sachet. Old Iiightning Fables Go. Philadelphia Leader. The department of agriculture has made public the results of an exhaust ive investigation of lightning strokes throughout the country. The report disposes of the belief of ancient phlU osophers that certain kinds of tree, the laurel, aspen and beach, were never truck by lightning, with the statement that "any kind" of tree Is likely to be truck." The report shows that lightning trlkes in the Colorado plateau region more often than anywhere else in the country. ,
